Decided to freestyle a red lentil curry this evening.
I was expecting it to be slightly more disastrous than it was, but everything turned out ok in the end (except for some pretty nasty oil burns – protips: cumin seeds can get violent when heated.)
It doesn’t look like much, but I swear it’s delicious.
Anyway, vague approximate recipe:
- 2 cups(ish) red lentils
- 1/2 Can of crushed tomatoes (you could probably use more but that’s all I had)
- Chunk of ginger (peeled, chopped)
- around 1tsp whole cumin seeds
- a pinch of onion powder
- a pinch of cayenne pepper
- salt (to taste)
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 carton of milk on hand (or water if you want to keep it vegan)
- 3ish tbs oil
– Puree Lentils with some of the liquid from the canned tomatoes
– Purée tomatoes with the ginger and cayenne pepper
– Heat oil in saucepan, then toss in cumin and onion when it’s heated.
– Once all the cumin’s cracked, add the tomato purée mix (this can splash, be careful)
– Cook for a few minutes until tomatoes are ~ 50% reduced
– Add lentils — Mine were really thick/pasty because there wasn’t enough liquid when I mashed them up (This is where the milk comes in. Add a bit if necessary until smooth)
– Stir on medium heat for a few minutes (careful for splashing)
– Add the rest of your spices and cook for 5-8 more minutes (or until you feel like it’s ready)
And voilà, delicious curry.